So, maybe I’m late to this party, but I have recently been introduced to something called “aquafaba.” Have you guys heard of this? Apparently it’s taking the vegan/food allergy world by storm.
Why is it called aquafaba? Well, because “bean water” just sounds gross.
But that’s literally what it is. Bean water. In fact, that’s what the name means – aqua is Latin for water and faba is Latin for bean. Continue reading
Before we knew that Reese had EOE, we found out that he had an allergy to eggs. Unlike his EOE reaction, eggs cause a skin reaction (and once his lips swelled up like a poorly done Kylie Jenner challenge). So we have been on a quest to find effective replacements for eggs.
The problem is that eggs have so many different functions in recipes. They can bind, add moisture, improve color, serve as leavening or structure… the challenge is knowing how what the eggs do in your recipe so you can effectively replace them. THAT particular challenge is something I’m still learning how to deal with. I have a tried a few things, but I’m always afraid that I’ll try something and it will turn to trash and I will have wasted all that time (and more importantly, all those ingredients!)
But that’s why I’m here: to explore, to learn, and to share. So without much further ado, here are some things that have proven to be effective egg replacers, all safe for my EOE/allergy kiddo. Continue reading